Outrevin AC 2023

Wine Description for Outrevin AC 2023 from Domaine Albert Mann

Colour & Appearance

Delicate apricot in the glass – an unusual, seductive colour nuance that already hints at the distinctiveness of this wine.

Nose

An aromatic fireworks display of yellow fruits: fully ripe apricots, mangoes, green mandarins and dried apricots dominate the bouquet. Beneath these layer candied orange peel, preserved kumquats and ginger. Floral accents of lavender and blooming maquis lend Mediterranean complexity to the aromatic profile and herald a rich palate.

Palate

Rich and textured, the Outrevin presents itself on the palate with oily texture and full-bodied character. A finely polished tannin structure – unusual for a Chasselas – guides the wine elegantly along the tongue’s edge, whilst finely chiselled acidity provides tension and freshness. The aromatic spectrum of the nose continues, complemented by vanilla, milk chocolate and liquorice.

Finish

Long and spicy-sweet with lingering notes of vanilla and liquorice, which lend the wine an almost Burgundian depth.

Terroir & Origin

From a Chasselas vineyard over 50 years old in Eguisheim, south-south-east facing on clayey limestone and marl layers. Domaine Albert Mann has united winemaking tradition for generations and is today managed according to organic and biodynamic principles.

Grape Variety & Vinification

Chasselas – a grape variety that has become rare in Alsace. Selective hand-harvesting, followed by two months of fermentation in 750-litre clay amphorae. The intentional malolactic fermentation gives the wine its creamy texture and complexity. Minimally filtered, bottled in late spring.

Food Pairing Recommendations

Perfect with calf’s sweetbreads in butter, Poulet de Bresse with morels, scallops with saffron foam or aged Comté. The texture and tannin structure also make it an ideal companion to roasted porcini mushrooms or truffle risotto.

Special Characteristics

An extraordinary Chasselas that develops almost Burgundian complexity through amphorae ageing and deliberate malolactic fermentation. The old vineyard and biodynamic management create a wine of remarkable depth and individuality – a vinification statement for an underestimated grape variety.